Place sweet potato in a steamer over a saucepan of simmering water (make sure base of steamer doesn't touch the water). September 4, 2015 by Sarah, Maison Cupcake Vegetable frittata is a super easy recipe to use up bits and pieces in the fridge. This is my spin on the latest recipe video at Lion Eggs’ YouTube channel featuring vlogger Barry Lewis from My Virgin Kitchen. If you like this dish you might also enjoy my previous version of Crumbs Food’s Baked Eggs, also for British Lion Eggs. My father in law has been visiting from San Antonio this week and all we’ve done is eat. I have been making breakfast almost everyday and if you knew how I felt about breakfast, you would be very proud of me!
Right after my father in law leaves next week, my best friend from Houston arrives on the weekend, and we together, are notorious eaters! I love having my family and friends visit and I thoroughly enjoy cooking for them but I am feeling quite heavy already and heavy=sluggish=unmotivated=laziness. My one reprieve is that Ramadan, the Islamic month of fasting will arrive middle of July, so I shall take full advantage of the fasting from dawn to dusk.
Anyway, I know everyone knows how to make a fritatta but here’s my concoction from today.
Add the onions, peppers, broccoli and garlic and fry till soft and broccoli is crisp tender. I always broil the top of the frittata rather than try to flip the whole thing and risk a huge mess. Once the eggs have set and only the top is a bit wobbly, turn on the broiler and place pan underneath. I love frittatas, my favourite is the simple potato and onion but the onions must be really caramelised. Reminds me to get myself a bit more organized before my guests start arriving in two weeks. My hubby’s a darling and he does all the dishes for me so I am so grateful to have him. The New Year is a time when many of us resolve to improve our health through better eating habits. Small fitness groups, spinning, kettlebell, cardio boxing, nutrition, boot camp, TRX, rip trainer.

The Taste Place is a food blog published by husband and wife Jeff and Colleen Greene -- serving up recipes, reviews, tips, techniques, and experiences since April 2009.
The Taste Places is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. Please link to the source blog post or page, with attribution to The Taste Place, when reusing our content. Eggs are always my favourite store cupboard dish, full of potential for a myriad of dishes as well as a great source of protein helping you feel fuller for longer.
The joy of frittata for me is that eggs can transform the tired pre-shopping trip fridge contents into a feast. In a large frying pan heat the oil over a medium and fry the courgettes, mushrooms and spring onion.
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I will not have much time coming up and I wanted to post this before I got too involved with stuff (eating). Nazneen, you are so talented: your vegetarian dishes are so beautiful even such a meat lover like me is seriously tempted every time!
Believe me, my family are huge meat eaters so I have to be creative with non meat dishes to tempt them. The fact that you are even updating the site with all that cooking (and cleaning, shudder!) is commendable in itself. It was a spur of the moment thing because I only had two potatoes and couldn’t make my full English breakfast, so I made this. And even with all the pre-cooking planning and preparation, it can still be a whole day kitchen schedule. Your pictures are jaw dropping gorgeous, and I am only beginning to appreciate the amount of patience and eye it takes to churn out one great picture after another. I will officially accept as soon as I have time to sit down without having to cook something first! Incorporating olive oil into your recipes, instead of butter and other highly saturated fats, can help*. It includes a wealth of vegetables to start off your day, or to celebrate on a weekend brunch. Add a little additional olive oil if needed then add the reserved egg mixture to the hot saute pan.

Transfer the saute pan to the broiler and broil until light and fluffy and almost totally set, about 2 – 3 minutes. Sprinkle fontina cheese on top of the frittata and place back under the broiler just until melted, about 2 – 3 minutes. Garnish each frittata portion with four stalks of hot roasted asparagus and two wedges of roasted tomato.
I always put potato in my frittata – even if this possibly makes it technically a tortilla instead. When they are, scatter over the cheese on the top avoiding the avocado if you like the green to show through. Links where direct payment or samples are received are attributed nofollow; links may also be for brand affiliate programs. At this point in time, I have literally given up on any kind of a diet or watching what I eat.
My friend comes in Saturday and I am trying to get my house ready since my father in law just left.
I am thinking of trying to at least make some koftas or sheekh kebab ahead and stick them in the freezer.
Diagnosed with Type 1 Diabetes on 14 April 2014, and trying to adjust to a low-carb lifestyle. I cook everyday but I am so tired by the end that the motivation to take pictures and write about it is shot. How am I to ever lose all this weight with company coming every week and me having to cook for them?! Pour egg mixture over the vegetables, and cook until the eggs are almost set (3-4 minutes, until the sides are fully set,the top should still be a bit runny).
Remote skillet from oven and allow to cool slightly before cutting the mixture into 6 slices.